: The Effects of Diets Formulated on an Ideal Protein Basis on |. Growth Performance, Carcass Characteristics, and Thermal Balance | “of Finishing Gilts Housed in a Hot, Diurnal Environment!# J, Lopez*, R. D., Goodband'4, G. L. Allee*, G. W. Jesse", J. L. Nelssen', M. D. Tokach', D. Spiers*, and B. A. Becker’ ‘Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506-0201 and “Department of Animal Science, University of Missouri, Columbia 65211 CT: Forty-eight finishing gilts (initial BW 310.8 % 95 kg) were randomly assigned to one of ght experimental treatments in a 2x2 x 2 factorial wrangement with main effects including dietary Jpsine (.60 vs 1.00%), source of animo acid fortifica- don (intact protein va aynthetic amino acids formu- lied on an ideal protein basis), and environmental ‘gniperature (thermoneutral [TN]: 20°C vs hot, diur- "yal (HDI: 27.7 to 85°C). The ideal protein diets were fumulated by using corn and soybean meal to. mect tbe fifth-limiting amino acid; synthetic lysine, threo- ine, tryptophan, methionine, or isoleucine were g | sled to meet the gilts’ estimated requirementa, The ratios of other total amino acids relative to lysine were follows: threonine, 66%; tryptophan, 17%; methio- tine and cystine, 56%; and igoleucine, 63%. Average daily goin, ADFI, and feed efficiency (G/F) were similar for gilts fed the intact and those fed the ideal moins diets (P > .10). Increasing dietary lysine improved d 0 to 14 ADG (P< .01), but no differences vere observed for the overall experiment. Gilts in the ED environment ate less feed and had lower ADG than gilta in the TN environment (P < .01). A temperature x lysine interaction was observed (P < .02) for G/F. ing dietary lysine had no effect on G/F of gilts in the TN environment but improved G/F of gilts in the HD environment. Gilts fed the intact protein.diets had higher-(P_< .01) N intake and plasma urea concentrations. Gilts fed the ideal protein diets had lower (P-< .05) plasma essential amino acids, with the exception of lysine, Carcass protein and lipid contents were improved (P < .01) for gilts in the HD environment and for those fed 1.00% lysine. Backfat thickness and longissimus muscle area (P < -01) were improved and lipid accretion rate tended to decrease (P < .08) in gilts fed 1.00% lysine. The source of amino acid fortification did not influence carcass characteristics (P > .10). Rectal, skin, and esr temperatures were higher for gilts im the HD environ- ment (P < .05). Metabolic heat production was elevated by feeding gilts the ideal protein diets (P < .03). In conclusion, increased dietary lysine improved G/F and carcass leanness in gilts to a greater extent in HD than in TN environments. However, no improve- ments in growth p or carcass traits resulted from feeding ideal protein diets. Key Words: Pigs, Lysine, Growth, Heat Streas —__ \ontribution no, 99-166-J from the Kansas Agric. Exp. Sta., Yaohatton, The authors wish to thank Murphy Farms, Ine, Rose Hill, NC “Si the Pig Improvement Co., Franklin, KY for providing the pigs uit this experiment, and Nutri-Quest Ine., Chesterfield, MO for cwiog esnthetic amino acids {Rime adireen: Soperawect ands, Onitba, NE 68154 ‘whom correspondence should be sddrvssed. CSDA-R3, Animal Physiol Unit, Columbia, MO, Received: December 16, 1992, ‘Avepted October 18, 1993. J. Anim. Sci, 1994. 72:367-379 Introduction In diets for pigs formulated on an ideal protein basis, amino acids are provided in the exact propor- tions necessary for maintenance and protein accretion in a pattern in which every amino acid is equally limiting (Fuller et al., 1989; Wang and Fuller, 1989), Having ali essential amino acids equally limiting should reduce the amount of excess amino acids that are catabolized (Fuller et al., 1989; Wang and Fuller, 1990). Theoretically, this would provide a reference protein against which other protein sources could be evaluated as well as ellow nutritioniste to formulate 367} 368 diets more economically by minimizing excess in- dispensable amino acids. Excess levela of amino acids may become metabolic burdens for pigs (Stahly et al., 1979) and chicks (Askelson and Balloun, 1965; Waldroup et al., 1976) in a hot environment. Stahly et al. (1991) reported that in hot temperatures, pigs gained more slowly on ts (19.8% CP) than on Jow-protein iets €Py formulated on an ideal protein basis. Investigations by Schoenherr and Schmidt (1991) and Schoenherr (1992) found no advantage to feeding ideal protein diets in a hot environment. Although daily temperatures were not recorded, per- formance equivalent to that of pigs fed intact protein diets has not been obtained with crystalline amino acids (Brudevold et al., 1992; Phillippe et al., 1992; Ward and Southern, 1992). However, similar perfor- mance has been observed in young pigs (Chung and Baker, 1991) and lactating sows (Tokach et al., 1992) » fed diets formulated with synthetic amino acids on an ideal protein basis compared with intact protein diets. Results of investigations may he difficult to compare because of different ratios used in diet formulation (ARC, 1981 vs NRC, 1988); levels of eynthetic amino acids; and age, sex, and genotype of pigs. ‘Therefore, the objective of this oxperiment was to determine the effects of diets fortified with synthetic amino acids to create an “ideal” amino acid pattern (NRC, 1988) in two types of environments (ther- moneutral and hot diuraal) on performance of finish- ing gilts. . Experimental Procedure Fifty six crossbred gilts (Line 26, Pig Improvement Co,, Franklin, KY) with initial BW of 70.9 + .95 kg were used ir, the experiment. Bight gilts were randomly selected based on initial BW and slaugh- tered at the start of the study to determine initial careass composition, Forty-eight gilts were blocked by weight and randornly assigned to one of eight ex- perimental treatments in a 2 x 2 x 2 factorial arrangement, There were three weight groups (blocks) with two treatment replications in each block. The independent variables were temperature (thermoneutral; 20°C va hot, diurnal; 27.7 to 85°C), dietary lysine (.60 vs 1.00%), and source of amino acid fortification (intact, protein vs synthetic amino acids formulated on an ideal protein basis) with six replicates per treatment. Diets, The diets fed consisted of twa levels of lysine, 60 and 1.00%, and two sources of amino acid fortification, intact protein or synthetic amino acids balanced on an ideal protein basis (Table 1). Conse- quently, the four dietary treatments fed were as follows: .60 ox 1.00% lysine using soybean meal as the primary source of amino acids and .60 or 1.00% lysine using eynthetic amino acids. A representative sample of corn and soybean meal to he used in, the experimen- tal diets was analyzed for amino acids (AOAC, LOPEZ ET AL, 19902), aad these values were used in the dg, formulation. The ideal protein diets were forzvulei] by using corn and soybean meal to mest the fy limiting amino acid, The synthetic amino acids adde; to achieve the desired dietary level were Lelysine cy L+threonine, L-tryptophan, Lisoleucine, and py” methionine. In the .60 and 1.00% lysine ideal prote; dices, the order of Simiting amino acids changed as thy level of lysine increased; thus, the fifth-limiting aning acids were calculated to be methionine and isolcusine respectively. The ideal amino acid ratio ‘used 4) formulate the diets was that suggested fy 50- to 110-kg pigs by NRC (1988) and was based oy total amino acid values, The ratios of other aminy acids relative to lysine were threonine 66%, trypty, . phan 17%, methionine and cystine 56%, and isoleucine 64%. All diets were processed through a pellet mil] equipped with a 4.8-mm x 5-cm die, Facilities. The facilities for this experiment con. sisted of four environmental chambers in the Samus Brody Climatology Laboratory in the Animal Sciences ° Research Center at the University of Missouri. The | two thermoneutral (‘TN) chambers were maintains at 20°C with an average relative humidity of 50% The” other two chambers used for the hot diurnal (HD) ° environment were programmed to eycle from a low of 27.7°C from 2400 to 1000 to a high of 35°C from 1104 to 1900 (an incresse of 1460°h). The relatin humidity in these chambers fluctuated between it and 75% and waa inversely related to temperature (Figure 1). Each environmental chamber waa 6.1 m x 910 and contained 12, 1.22-m? pens to house pigs individu ally. Each chamber room contained three pans pt dictary treatment. The 12 pens in each chamber wer arranged as two rows of six. All pen fencing materi was constructed of vertical pipe. Approximately 60% the floor in each pen was wire mesh, and th remainder was epoxy-coated concrete. The wire met Portion of the floor covered a flush gutter. All pons were equipped with one nipple watorer ar! 4 one-hole, staitiless-steel, selffeeder. All pigs wet given ad libitum access to their respective diets 4 hygrothermograph was placed in each chamber #5 continuously record temperature and humidit | throughout the trial. at Procedures. On d 1 of the acclimation period, # were blocked by weight (heavy, medium, and Ligh and within each block gilts were randomly assigned chamber, diet, and pen. The official test period wat 4 ia duration; however, a 6-d acclimation pet preceded the official tent. Initially, the temperatis/ both the TN and HD chambers ware eet at 20°C temperature of the HD chambers was increased 2. d to enable the appropriate diurnal temperature reached during the 6-d acclimation peried. BY chambers received 15 h of light from 0606 :o 2" ‘The floor in earh chamber was washed once during the morning. At weekly intervals, gilts ** weighed end feed consumption was determiTnermobalance Measurements. During the experi- gent, rectal and skin temperatures were recorded for each gilt at 1500 on Tuesdays and Thursdays. Rectal. ratures were measured by inserting a thermis- ar probe (Fisher Scientific, St. Louis, MO) approxi- wsately 10 cm into the rectum. Peripheral tempera- ques were recorded using infrared thermography oc] 810, Vet Therm Infrared Thermometer, Jrerest Interscience, Tustin, CA). A decreased peripheral temperature is indicative of reduced blood fow to that area (Osborn et al., 1992). The hair was dipped before measurement oa the midline above the frst rib. The peripheral temperature was recorded at sdistance of 50 mim from the specific anatomical point AMINO ACID FORTIFICATION IN A HOT ENVIRONMENT 369 of measurement. Dual readings were made, and the average was recorded. Indirect Calorimetry. Metabolic heat production of all gilts was determined by indirect calorimetry between 1200 and 1800 beginning on d 22 of the investigation, The calorimetry system, gas anelysis, and data acquisition have been previously described ‘Manalu et al., 1991; Becker et al., 1993). Gilts were taken off feed for 3 h before placemenit in a calorimetry chamber. Twelve gilts (three per room) were evalu- ated each day for four consecutive days. Concentra- tions of COg produced and Os consumed were meas- ured for 60 min after a 90-min equilibration period and heat production was calculated. Table 1. Diet composition 160% lynine! ‘excess amino acids would contain the following. Len, 60, .83; Meth & Cys, 34, .56; Phe & Tyz, ‘respectively. ‘ond vitamin By, 17.6 x 5 and Co, 6, acid levels: Arg, 10, . 8, 91; Thr, 40,'.66; Try, .10, .17; Val, 40, .08%, *Provided the following per Kilogram of tho complete diet: Vitamin A, 4,400 TU; vitamin Dg, 440 TU; vitamin E, 14.7 1U; menadione, 2.9 mg; riboflavin, 4.4 mg; niacin, 26.5 mg; d-pantotbenic acid, 17.6 mg, ‘Provided the following per kilogram of the complete diet (nilligra Corn 84.48 93.85 70.58 Soybean meal (48% CP) 1180 182 3624 ‘Monocaleium phosphate Lig 181 1.05 Soybean ofl ¥.00 100 1.00 Limestone 4 97 92 Vitomin promix* 25 25 25 Salt 2 25 2B Trace mineral premix? 10 10 10 Selenium premix* 05 05 05, Laysine HC = 38 35 L-threonine - a0 4 Liigoleucine - ™“ = Letryptophea - 08 1 Di-methionine - = 03 Calculated analysis ME, MeaVeg 3.35 333 3.35 338 cP, & 12.74 869 18.29 1446 Crude tat, % 440 468 3.99 425 a, % 65 8 86 85 P% 5 co 66 55 Chemical analysis, % Lysine 0 60 1.00 1.00 “Arginine 78 4 118 38 Cyatine 2 a ‘38 30 Histidine 38 26 2 AL Tsoleucine ot 38 28 8 Leucine 133 10s im ad Methionine 22 aT 29 B Phenylalanine 5 4 4 m4 ‘Threonine 5 40 ‘$t 6 ‘Tryptophan 13 Ao 32 at Valine 66 a4 95 % Aefed basis. According to NRC (1988) suggested estimates, a .60 and a 1.00% lysine ideal protein diot with no : His, 18, .80; i, 38, 635 Man, 18; Fo, 50; 2a, 70; Cu, 61, "Provided the following per kilogram of the complete diet; Se, 8 mig‘0008 0400 0860 1200 1600 2000 2400 Hours Figure 1. Temperatures (circles) and relative humidi- ties (squares) of the programmed thermoneutral (@ and ™ and hot fo and 0) cycles. Blood Sampling and Plasma Amino Acid Analysis. Blood samples were collected from all gilts via vena cava puncture on d 14 and 28 using 20-gauge needles and 10-mL Liheparinized vaccutainers. Plasma was separated by centrifugation at 1,500 x g for 20 min at 5°C, placed into plastic vials, and stored at -20°C for future analysis, Blood urea was analyzed on d 14 and 28 according to the methods discussed by Cocker (1987). Chromatographic (Model 6300 Amino Acid Analyzer, Beckman Instrumente, Palo Alto, CA) separation of plasma essential amino acids following deproteinization (Lewis et al., 1980) was determined on d 28 as described by Borum (1988). Assessment of Carcass Composition and Carcass | Tissue Gain, When BW reached approximately 102 kg, gilts were electrically stunned and exsunguinated at the University of Missouri Meat Laboratory. The liver, heart, kidneys, small intestine, and leaf fat were collected and weighed. Hot carcass weight was meas- ured, The eviscerated carcass, minus the head, was chilled for 48h at 2.7°C. The carcass was weighed, and the left side was measured for average backfat thickness (mean of first rib, last rib, and last lumbar vertebrae),’ 10th rib fat depth (approximately 6 cm fom the midline), length (anterior junction of first rib and vertebral column to the anterior tip of the aitch bone), and longissimus muscle area at the 10th rib. The longissimus muscle area was traced on acetate, and area (square centimeters) was deter- mined by compensating planimeter. In addition, the longissimus muscle area was evaluated for color, 4 marbling (University of Wisconsin, 1963). The loft side of the carcass Was passed. twice through a grinder equipped with a 6.4-mm die, The entire ground sample was then placed inside a ribbon mixer for 8 min, A 2-kg sample was removed and placed inside a plastic freezer bag and frozen (1.0°C), ‘The frozen samples were cut into cubes and 1 kg was passed twice through a grinder equipped with a 3.2mm die, The samples were analyzed for DM, CP, LOPEZ ET AL, ash (AOAC, 1990a), and lipid (AOAC, 1990p, Protein, pid, moisture, and ash accretions wer determined by difference from the average of the | initial eight gilts and final individual carcass compog, tion. Statistical Analysis, Objectives were investigated by ANOVA procedures using SAS (1985). Classification, in the analysis of variance reflected the design use The independent variables were temperature (whol, plot); room within temperature = Error A; dietary lysine; source of amino acid fortification; weight group and all interactions among temperature, dietary lysine and source of amino acid fortification, weight group, and Error B. Weight groups (blocks) wey defined on the basis of initial BW. The LSD test used was protected by requiring rejection of experimen. wide F-teate (a < .08) before application (Steel axd_ Torrie, 1980), The carcass data were analyzed with final BW as a covariate, _ _ Results Growth Performance. No temperature x lysine x amino acid source interactions were observed (P > -10) for the dependent variables regarding ADG. j ADFI, and gain:feed (G/F). The overall ADG, ADH, | and G/F were .81 kg, 2.60 kg, and .31, respectivel, A temperature x amino acid source interaction fr ADG during d 0 to 14 was found (P< -10). Gilts in thy | - TN environment consuming the intact and ided { protein diets had ADG of .92 and 1.01 keg, respzctivel. ; however, gilts in the HD environment had ADG of 1 j and .68 kg, respectively. Also, a temparature x dielay } lysine interaction was observed (P < .07) for ADS | during d 0 to 28 (Table 2). Average daily a inereased for gilts in the HD environment as dicta; lysine increased from .60 to 1.00% (.62 and .76 & respectively), whereas gilts at TN were not affedel (.95 and .98 kg, respectively), During d 0 to 14, ADC; for gilts fed the 1.00% Insine diet was higher (P <.1l'| than that for gilts fed the .60% lysine dies (.92 and ti kg) averaged across environmental temperatit | Average daily gain was similar for gilts fed .60= 1.00% lysine during d 0 to 28 and the overall # | period. Gains for gilts consuming the intact and id® protein diets were 80 and .83 kg, recpedtivt! Overall, gilts in the HD environment grew © slowly than gilts in the TN environment (P <.0li* vs 94 kg). be A temperature x amino acid source interaction .01) was observed for ADFT during d 0 to 14. ace daily feed intake was lower for gilts in th © environment fed ides} protein than for gilts foe protein diets (2.12 vs 2.57 kg), whereas in the environment, the opposite occurred (3.26 vs 2.8! " Overall, ADET for gilts fed the intact and ides! diets was 2.57 vs 2.62 kg, respectively. As ex?" ' t A E u OSE 4 a WS.AMINO ACID FORTIFICATION IN A HOT ENVIRONMENT 371 Table 2. Effects of environmental temperature, dietary lysine, and amino acid source on performance of finishing gilts* ‘Thermoneutral® ‘Hot diurnal Probability (P <) for contrasts 80% Lysine 100% Lysine 60% Lyaine 1.00% Lysine b tes Tntact® Weal? Intact Ideal Intact Ideal Intact Ideal = SET) (L) (8) TxL TxS Lx Ss 106, ke jelid 85 8S R108 Tata pwd 92 9 9 9 85 60 78 7 06 1 23 44 Of 7 se Overall a _ ADEL ie | widd «268 348 «= 292 3352s IB 26 2078S owmd «281 307 Bee Sos 292 221 «297 277 oko re Overall 282 306 287 801 223 228 285 218 15 Ol 98 kk dolii 82 20 Shak | | ommea 32 32 2 Bez B87 81] 86 te 8ST 3 me | Overall a a ae a a eS a a ee ase pc 962950928 980. 490 455 42048280 tet total of 48 ies with an average inital BW of Tpermoncutral: 20°C, relative humidity 50%. Hot diumal: 27 be cea war the primary su of ann nd ‘amino acids were the primary fits in the HD environment Jess feed than ite in the TN environment (P < .01; 2.25 vs 2.94 kg/ é. “Over the entire study, a x dietary lysine interaction (P < .02) for G/F was observed able 2). The GIF ratio was improved when dietary yysine increased from .60 to 100% in the HD «vironment (.28 vs .33, respectively); however, no diferences in G/F were noted. for gilts in the TN ‘vironment (.32 v5 $2). Overall, G/F was improved when dis increased from .60 to 1.00% (P< 30 ve .33). Gain-feed ratios for gilts fed the intact | ideal diets were similar (.31 and .32, ipectively), Gilts in either the HD or TN environ- ‘Rent also had similar G/F (.80 vs .32, respectively). ilts were removed at a constant final BW, tte number of days on trial varied from 28 to 49, Gilts ja‘ the HD environment required (P < .01) 9.9 ESSE are Pee hey «5 = Seek oo ‘ditional days to reach 102 kg (Table 2). 2 te | ,Ateniperature x amino acid source interaction (P < ie 12) for daily lysine intake was observed during d 0 to M (Table 3). In the TN environment, gilts fed ideal motein clists had higher lysine intakes than gilts fed te intact protein diets (27.8 vs 22.7 g/d, respective. 9. However, the opposite occurred in the HD Swvironment (16,9 va 20.7 g/d). This same relation- ‘tip was noted for the HID gilte during d 0 to 28 and ‘the overall test period, but the interaction was not “nificant (P > .10). Because ADFI wes reduced for | 8! raised in the HD compared with the TN fttoment (Table 2), lysine (18.0 vs 28.5 g/d) and ‘Mt89 vu 63.5 g/d) inten were also reduced (P < Teble 3) throughout the investigation. As ex- gilts fed diets containing 1.00% lysine con- 70.9 kg. Gilts were removed from the ‘BW reached 1027 kg. ‘experiment when 217°C between 2400 and 1000 to 36°C between, 1100 and 1900 sowreos of amino acid fortification to the diet, sumed greater (P <.01) amounts of lysine (25.9 vs 15.6 g/d) and N (68.0 vs 44.4 g/d) than gilts fed diets with .60% lysine. A temperature x lysine interaction ‘was observed for efficiency of lysine utilization (d 14, P <.10; d 28 and overall, P <,01). Nitrogen efficiency also tended to be interactively affected by temperature and dietary lysine level on d 14, 28, and overall (P< -10). Gilts fed diets containing .60% lysine had reduced lysine and N efficiency in the HD environ- ment compared with the TN environment, However, lysine and N efficiency seemed to be similar for gilts fed 1.00% lysine in either thermal environment. A tendency (P < .10) for a dietary lysine x amino acid source interaction was observed for N efficiency on d 28 and for the overall experiment. Gilts fod .60% lysine ideal protein dicts had a greater increase in gain per gram of N intake than those fed the .60% intact protein diets compared with that observed in gilts fed 1.00% lysine ideal and intact diets. As a result of higher Iysine and N intakes of gilts fed the 1.00% lysine diets, the efficiencies in utilization of lysine (60.8 va 82.6 g of gain/g of lysine intake) and N (18.4 ve 12.7 g of gainig of N intake) were higher (P< 01) than those of gilts consuming the 60% lysine dicts regardless of environmental temperature. Nitro- gen intake was higher (P < .01) for gilts fed the intake than for those fed the ideal protein diet (64.0 vs 48.3 g/d). However, the efficiency of N utilization favored the gilts fed the ideal rather than the intact protein diet (P < .01; 18.2 vs 18.0 g of gain/g of N intake). Blood Metabolites. A dietary lysine x amino acid source interaction (P < .01) for plasma urea concen- tration was noted on d 14. The-reduction of plasmaboos AMINO ACID FORTIFICATION IN A HOT ENVIRONMENT qavie 4. Bifects of environmental temperature, dietary lysine, and amino acid source on urea [d 14 and 26) and essential amino acids {¢ 28) in plasma of finishing gilts* 373 — ——— — ‘Thermoneutral® Hot diurnal Probability (P<) for contrasts i Lysine 1.00% 13 50% Lysine LOOR Teine 60% 200% Tysine ‘Temp Lysine Source _ Tntact® Idasid Intact Ideal Intact Ideal Intact Ide) SE (7) (L) (8) TxLTXSLxS — 1140 360 1480 1085 12.45 5.56 15,78 10.09 105 OL OLB W208 60s bes 1265 1240 4851575 855 ktm 364 493 475 504 «254 395 493 BBs MG 4S L7B 101-235 «1600 14g ST DL 1B 439 tts 880 309 224 292 350 ee 265 ang 364 BL sey ov 77118 58] T_—S R100 tO lm ee re B01 485 G2 SEE 570 998 2 480 74 20 tsp 176 134 175 «169150 180 288 LTD AL 42 MLO ag i $84 O54 = B78 948 = «808-295 ATL «890 26 1s 1105 0k ak as Prepitlonine «188129019352 L86 142-285 «183 138 2 OL or tow 79 Valine 380175 4265S ase Leyden 344 2461} 80 wg iq total of 48 gilta with an average initial BW of 709 bypermanautral: 20°C, relative humidity 60%. Hot di . Gilts were removed from the ‘when BW reached 1027 kg. : 27.1°C between 2400 and 1000 to 35°C between 1300 and 1900, ‘meal was the primary souree of sasino acid Certification to the diet. ic amino acide were the primary sourees of amino acid fortification to the diet. EAA = essential amino acide. the 1.00% lysine ideal protein diets than in those fed the 1.00% lysine intact protein diets (16.94 vs 18.50%). A temperature x dietary lysine interaction (P €.08) was observed for percentage af carcass lipid eontent. This resulted from a small decrease in prreentege of carcass lipid content as dietary lysine increased in gilts housed in the TN environment, shereas a large decrease in carcass lipid content was | carcass protein was found to be higher in the gilts fed : observed as dietary lysine increased in the HD environment. A dietary lysine x amino acid source interaction ( P < .05} was alsa chaerved; gilts fed ideal protein diets had a greater percentage of carcass lipid content at .60% dietary lysine compared with gilts fed intact protein diets. However, the opposite response ‘was observed in gilts fed 1.00% lysine, Percentages of carcass lipid for gilts fed the .60% lysine intact and ideal protein diets and the 1.00% lysine intact and. _ Table 5, Effects of environmental temperature, dietary lysine, and amino acid source on ‘carcass chemical composition and tissue accretion rates of finishing gilts* ‘Thermeneutral? Hot diurnal Probability (P<) for contrasts “60% Lysine _LOOR Lysine 80% Lysine 1.00% Eyvine . So Lysine 2% lyin ‘Tewsp Lysine Source Tntact® Ideal’ Intact ideal Intact Ideal Intact Jdeol SE (7) (L) (8) TxLTxS Lx8 tion, % BL76 5051 51.76 69.28 SAS GL78 55S 5504 77 OL 34 3 WWOL 150 15.88 1658 1610 1628 M19 178122 ot 73 or 2933 9081 2951 BAl 277] WS SG BANG ot 08 6306 260 296 281 303 285 285 288 288 12 (98 478 ne a a eg 908 48S OSHA U7 106115 217398019 OL tak ap ALL GAL07T?s81. 50k ks tS AT Tete elected ftom 48 gilts with final BW of 1027 keg. teal was ted as tho primary source of amino acd fc inperature x Iysine lovel x source interaction (P = 07). ral; °C, relative humidity 60%. Hot diurnal; 27.7°C between Foe joruBcaton to the dit. \etic amino acids were the primary sources of amino acid fortification 2400 and 1000 to 85°C between 1100 and 1900. ‘to the diet.374, ideol protein diets were 28.49 and 29.83 ve 27.05 and 25.74, respectively. Carcasses of gilts fed 1.00 vs .60% dietary lysine contained (Table 5; P < .01) greater percentages of moisture (54.13 vs 51.89%) and protein (16.72 va 15.97%) but less lipid (26.89 vs 29.17%). Also, careasses from gilts in the HD vs the TN environment contained greater percentages of moisture (54.19 vs 64,83%) and protein (16.70 vs 15.99%) but less lipid (26.29 vs 29.27%). As a result of the reduced growth rate for the gilts raised in the HD vs the TN environment, aceretion rates were reduced for mois- ture (265 va 333 g/d), protein (91 vs 115 g/d), and lipid (222 ve 404 g/d), Gilts fed 1.00% lysine ve .60% dietary lysine also had numerically increased protein aceretion (P < .15; 110 vs 96 g/d) and decreased lipid accretion (P < .08; 279 va 346 g/d). Carcass Characteristics. A temperature x amino acid source interaction (P < .06) was observed for average backfut thickness (Table 6). Gilts fed intact protein diets had similar average backfat thickness regardless of ettvironmental temperature, whereas gilts fed ideal protein diets in the HD environment had increased average backfat thickness compared with those in the TN environment. A trend for a dietary lysine x amino acid source interaction occurred for average backfat thickness (P < .07). Gilts fed the Table 6. Effects of environmental temperature, dietary lysine, and amino acid source on carcass characteristics and organ weights of finishing gilts* LOPEZ ET AL. respectively). This interaction (P < .10) was observed for 10th rib fat depth. Gilts fod 1.00% ditan lysine contained lesa (P < .01) leaf fat (.96 vs 1], kg), decreased backfat thickness (2.73 va 2.98 on decreased 10th rib fat thickness (1.95 vs 2.28 im larger longissimus muscle area (36.37 vs 82.94 en, and decreased dressing percentage (72.23 vs 73,09¢, P < 05) compared with gilte fed .60% dietary ly respectively. Also, gilts in the HD environment hai; greater (P <.01) dressing percentage than gilts in th. TN environment (73.59 vs 71.64%, respectively, Carcass length was not affected by dietary lysin, temperature, or amino acid source (P > .10). Giltss the TN environment and fed ideal protein diets bei increased carcass. length compared with those fi. intact protein diets; however, i 4 & amino acid source interaction, P < .01). score tended (P < .10) to be higher for gilts fed 6 ‘1.00% dietary lysine (1.98 va 1.65); however, longist mus muscle firmness was unaffected by dietary lyix (2.54 vs 2.40, respectively). Gilts fed the intat ‘Thermoneutral® Hot diurnal Probability (P< ) far contrast 1.00% 10% Lu 200% Lgnine _60% Lysine _L00% Lysine, ‘Temp Lysine Source ah Intact Tdeol Tntact fdenl Intact Ideal SE (T) (L) (8) TxLTxsL* 276 248 279 814 203 181 «225 227 10298 = L08 3.28 7592 21 78.85 7712 96.85 464 83.74 8.3L 10.99 7147 7884 7408 216 225 283 208 250 233° 2.75 275 199 160 208 146 176 1781.88 corgagy length, longisinas mince area, and ogan, weights 20°, relative humidity 50%. Hot diumal: 27.7°C between 2400 and 1000 to 36°C detwoen 1100 277 290 45 17 OL a3 86 OF 202 19 15 #2 0 8 90 uz 41 ast 1897 7656 93 2192 78g 9552 9047 183 15 Ol ooo 7304 TOL 5B OL as os ow 8 200 201 20 20m mf 225 263 19 ‘1 on at 166 147k BT 2 170 1.5508 554 OL z 46 02 43 9 eda AMINO ACID FORTIFICATION IN A HOT ENVIRONMENT 378 spares with the ideal protein diets had similar , Serbling scores of 1.85 vs 1.71, respectively. Fresh maghts of liver, kidneys, and small intestine wore wiest (P< .05) for gilta fed 1.00% dietary lysine able 6). Only heart weight was affected by amino wed source (P < 01). All organ weighte wore feareased for gilts reared in the HD environment (P < 6; mmobalance and Heat Production. Average rec- pl temperatures were higher (P < .04) for gilts geittained in the HD than for those in the TN Eeiconment (Table 7; 89.58 vs 39.26°C). No differ- | {ne was observed in average rectel temperatures of fits fed the ideal protein diets vs the intact protein Fis (89.43 ve 39.41°C). Average skin temperatures (guied to be higher (P < .08) for gilts fed the ideal qutsin C:cta than for those fed the intact protein diets | Hable 7; 35.69 vs 35.47°C). Even though gilts fed the {00% dietary lysine had higher skin temperatures for -eyeny-pariod (wk 1 to:6),-no differences were’found real, Gilts fed the fdeal protein diets had higher (P 05}, car temperatures than those fed the intact woag diets (85.43 vs 35.07°C). Ear temperatures ‘ae aimilar for gilts fed .60 and 1.00% dietary lysine 5.11 and 85.39°C, respectively). Har temperatures tended to be higher during every period for gilts in the WD environment (P < .07). : Metabolic heat production (MHP) tended to be ligher'(P < .09) for gilts in the HD than for those in tuble 7. the TN environment (Table 7; 861 vs 7.68 kcal-h-l-kg~75). Gilts. fed the ideal protein diets had higher MHP (P <.03) than gilts fed the intact protein diets (8.74 vs 7.56 keal-h~kg~-75). Heat productions for gilts fed .60 and 1.00% dietary lysine were similar at 8.56 vs 7.74 keal-b'ke~75, respectively. Discussion Our data indicate that a hot diurnal environment ‘suppressed ADFT and thus lowered ADG with little infiuence from lysine level and source of amino acids. ‘The decreased ADG observed in the HD gilts can be attributed largely to the 23.7% decrease in ADFT and the consequent lower lysine and N intakes. Feeding the ideal compared with the intact protein diets in the TN environment numerically increased ADG and ADFI, but not in the HD environment. Schoenherr (1992) also reported no difference in ADG for growing and finishing pigs fed intact ve ideal protein dieta in a hot environment. Conflicting results occurred in a similar experiment by Schoenherr and Schmidt (1991); an increase in ADG occurred during the growing-fnishing period (25.9 to 113.05 kg) when pigs were fed the intact vs ideal protein diets (749 and 723 g, respectively) during hot ambient temperatures. However, Stahly et al. (1991) reported an improve- ment in gain for barrows consuming a low-protein diet fects of environmental temperature, dietary lysine, and amino acid source on rectal, skin, and ear temperature (°C) and metabolic heat production (MHP} in finishing gilts* ‘Thermoneutral® Hot diurnal Probability (P<) for contrasts 60% Lysine 100% Lysine 60% Lysine —_L00% Lysine ‘temp Lysine Tntact® Tdeal? “Intact Teal Intact Ideal Intact Ideal SE (7) (L)_ (8) TxL TxS8Lx8 . 2 99.28 38.51 99.24 9926 90.98 S53 5955 9948 09 OT «eT i 4 © a9g2 99.25 99.22 9982 80.44 3963 S9BT 9988 10 1227 BO dS : %, 39.13 38.12 39,13 30.08 90.46 9960 69.8 961 09 OL «22 BCT 5 + 9997 0.27 99.22 99.28 30.42 S961 9.72 39.57 08 LTB 8k x |Wiw2 33s4 9343 8507 9360 97.52 37.79 9786 9802 27 OL TLD me [Rse4 3568 3530 3365 9377 a7a7 9780 «8776 ST88 IT OL 380A g |Rme 3268 sa18 on.24 9940 5795 8758 BTSD STTS 28 OL OTe Sea aie 3099 S954 «39 9902 97.40 772 «87.75 ~OTAO 1B OLB S88 Ra. Wee san siz SUIT 37.70 9782 3796 $2 0S ADT 2k B.]kde4¢ —a394 3987 s736 9798 S747 S783 42 102 4B B18 709 SoG 99.04 3283 3663 8795 9720 9850 31 OT 08 lk #1, * he 33.08 32.80 S712 8149 B75 3800 25 Ok 18 0S BBR AT Nei so[eetes ras req 788925 650928 __ast_9a7 7 owe cial of 48 gilts with an average initial BW of 70.9 ky. Gilta were removed from the rata BC, telatve humidity B05. Het ur, 7 between 2400 nod 1000 % B8°C between 1100 and 150, ‘0 <2¢al was the primary eource of amino acid fortification to the diet. amino acids were the primary sources of amino acid fortification to the diet, SE tnteen the chulder lads fom & dalam of 50 >. ty on the center of the right ear from a distance of 60 mm. its were made beginning on d 22 of the investigation. when BW reached 102.7 ke.376 LOPEZ ET AL, supplemented with L-lysine, L-tryptophan, L-threo- nine, and DL-methionine compared with a high- protein diet at 85 and 18°C. According to Patience (2990), additional quantities of Cl- supplied by L- lysineHC) would have a minimal effect on the ig. but the use of greater amounts (> 186 kgt Leysine-HOl) via" inctusion of more synthetic amino acids, such as threonine and trypto- phan, could change diet acidogenicity and affect performance, In addition, diet acidogenicity would increase not only from incorporation of HCl from the synthetic amino acids but also from the reduction of K (an alkalogenic mineral) from decreased soybean meal. Wablstrom et al. (1983) reported a growth response to supplemental K acetate in the presence but not in the absence of L-lysine-HCl-supplemented diets, Diet acidogenicity from the ideal protein diets may have been responsible for the decteased ADFT of gilts housed in the HD environment. Furthermore, gilts fed ideal protein diets in the HD environment had higher skin and ear temperatures and metabolic heat production. This response is difficult to interpret because generally the heat increment of a diet is reduced when synthetic amino acids are substituted for soybean meal (Kerr, 1988). However, our results suggest that high amounts of crystalline amino acids may cause the opposite to oceur. Stahly et al. (1979) reported that a low-protein diet supplemented with only L-lysine-HCl tended to be more efficiantly utilized than an isolysine, high-protein diet because of the lower heat increment. Waldroup et al. (1976) found that lowering dietary CP and adding only L- lysine HC] and DL-methionine improved growth rate and feed iritake of broilers housed in a hot environ- ment. Conversely, Lewis et al. (1979) observed a tendency for a decrease in growth performance when synthetic lysine, tryptophan, methionine, and isoleu- cine were added compared with the use of only lysine plus tryptophen or lysine plus tryptophan and methio- nine additions io swine finishing diets. Recently, Phillippe et al. (1992) reported a reduction in gain (P = 12; .96 vs .90 kg) and G/F (P = .38; .29 vs .28) when a lysine-fortified sorghum diet (control) was eupplemented with threonine, tryptophan, and methionine. Ward and Southern (1992) concluded that, supplemental amino acids improved performance of finishing pigs when added to sorghum diets but did not maximize carcass traits compared with pigs fed a sorghum-soybean meal control dict. In the present experiment, G/F was not affected by temperature. Investigations by Morrison et al. (1975) and Lopez et al. (1991) algo reported no differences in G/F when finishing pigs were fed similar diets and raised in hot diurnal temperatures vs TN. Studies by Stahly et al. (1979, 1991) and Seymour et al. (1964) likewise failed to show an influence of a hot environ- ment on feed efficiency. Throughout the entire investi- gation, G/F was improved by increased dietary lysine (P< 10), These improvements ere supported by wa | of Brown et al. (19788), Asche et al. (1985), aye Cromwell et al. (1991). Source of amino actd fort tion did not influence G/F (P > .10). Schoemherr ay, Schmidt (1991) and Schoenherr (1992) also find. | difference in feed efficiency between growing-finishin, pigs fed intact and ideal proteins diets raised in aint environment. However, in our investigation, G/F improved when the level of lysine was increased in tj, ED eavicoement but not in the TN environment (p< 02), ‘The increase of blood urea and essential ami, : acids in plasma for gilts consuming the intact protey diets is similar to results reported by Yen et 1 ' (1986a,b), Henry et al. (1992), and Ward any j/ Southern (1992). Although total dietary lysine value: were similar between intact and ideal protein dj digestible amino acids would be slightly higher iy ideal protein diets because of the inclusion of synthetig amino acids. This may have been responsible for iy’ increased plasma lysine concentrations of pigs fed ideal protein diets. However, concentrations of other plasma amino acids with the exception threonine and methionine were decreased in gilts fe idee] protein diets, This may have been a result of the similar dietary concentrations of threonine ad j methionine in the 1.00% lysine intact and ided protein diets. Plasma phenylalanine was the oly essential amino acid to be influenced by temperatun, but the reason for its being higher in the HD giltsis not known, Recently, Brudevold et al. (1992) repotta an improvement in ADG when phenylalanine wx added to low-protein diets containing crystallin amino acid: . Dietary lysine concentration influenced carat composition and characteristics to a greater dere than did source of amino acid fortification. Careass from gilts fed .60% dietary lysine contained more ligt }-4 and less protein than carcasses from gilts consumit the 1.00% dietary lysine (Table 5; P< .01:. Com quently, carcass characteristics for lipid (i.c., averse? backfat, leaf fat, 10th rib fat, and marbling) «# protein (longissimus muscle area) followed sot ingly (P < .10), Increasing dietary lysine has be found to decrease backfat thickness and carcass ‘content in finishing gilts but not in barrows (Cr= well et al., 1991) and growing pigs (Ase! et & 1985). However, studies conducted by Brown e (1978b) have shown no differences in backtat tht ness with increasing lysine levels for finishing rows and gilts, Although amino acid source did ® directly affect carcass composition, dietary lysit* amino acid source interactions for carcass moist protein, and lipid, as well as the three-way interatl™ for percentage carcass protein, may sugges: thst a ratio of amino acids relative to lysine may chang® ™ distary lysine level. For example, it is well establi that the pig’s lysine requirement to maximit®SS AMINO ACID FORTIFICATION IN A HOT ENVIRONMENT 377. efficiency and carcass leanness is greater than maxi- mum ADG (Brown et al., 1973a,b). Because carcass Jeanness was only improved in gilts fed ideal protein diets at 1.00% lysine, perhaps the ratio of other amino acids relative to lysine may change depending on whether either maximum growth rate or carcass Teanness is the response criterion. Therefore, to ‘maximize carcass leanness in pigs, this may require “Tor UMy a different iysine requirement, but also a different ratio of amino acids relative to lysine. The temperature x dietary lysine interactions for percent- age of carcass protein and lipid follow the same trend as G/F in that increasing the percentage of dietary lysine in the HD environment offset the reduction in feed intake, and, as a result, carcass leanness was increased. Schoenherr and Schmidt (1991) and Schoenherr (1992) reported an increase in backfat thickness and a decrease in carcass muscling for finishing pigs fed ideal vs intact protein diets-An inconsistent response in carcass data of pigs fed various amounts of crystalline amino acids was observed by Ward and Southern (1992). ‘The higher MHP for pigs fed the ideal protein diets should have resulted in less dietary energy available for lipid synthesis. However, this hypothesis is not totally supported by our data, because carcass lipid content was not directly affected by amino acid source. Gilts fed ideal protein diets formulated to .60% lysine had greater carcass lipid than did gilts fed intact protein diets. However, gilts fed 1.00% lysine ideal protein diets had reduced carcass lipid compared with those fed intact protein diets, Increased protein aceretion for gilts in the HD environment fed the ideal protein diets relative to those fed intact protein, may have influenced their higher metabolic heat produc- tion. In spite of elevated MHP, gilts fed ideal protein diets had rectal temperatures similar to those of gilts fed intact protein diets. It seoma that gilts fed ideal protein were able to dissipate the additional heat load, aa evidenced by the higher skin and ear temperatures. With the reduced cost and increased availability of synthetic amino acids, there is renewed interest in determining whether diets consisting primarily of synthetic araino acids can provide growth performance and carcass characteristics comparable to those ob- tained with a soybean meal-based diet (Chung and Baker, 1991, 1992; Schoenherr and Schmidt, 1991; ‘Schoenherr, 1992; Tokach et al., 1992). In addition, with these experiments the hypothesis that minimiz- i imo~soide—might enhance pig growth performance compared with that resulting from feed- ing a corn-soybean meal diet also have been inves- tigated. However, one discrepancy that possibly con- founded results between experiments is that some experimental diets were formulated on total amino acid basis and others on a digestible basis; the use of the digestible basis would certainly be more precise. Schoenherr (1992), using total amino acid values, demonstrated similar growth performance but poorer carcass characteristics in growing pigs (20 to 105 kg) fed diets containing synthetic amino acids compared with intact protein. The total ratio of amino acids relative to lysine that Schoenherr (1992) used was slightly higher in tryptophan (20 vs 17%) and total sulfur amino acids (60 vs 57%) but lower in threonine {66 vs 67%) and isoleucine (52 vs 63%) than the ratio in our study. Perhaps the decreased threonine and isoleucine were responsible for the poorer carcass characteristics of pigs fed ideal protein diets. Addition- ally, Schoenherr's experiment was conducted for a longer duration (20 to 105 kg), which might have allowed for greater treatment effecta to be observed, Finally, the amino acid ratio between lysine, threo- nine, tryptophan, and methionine was held constant throughout the entire experiment as lysine levels were decreased. The resulting change in the proportions of soybean meal and cori would also change the ratio of - amino acids that were not provided in a synthetic form. For example, the ratio of isclencine would change from 56 to 52% of lysine in diets for 2- va 105-kg pigs, respectively. Chung and Baker (1991, 1992) have used a chemically defined diet to assess the optimum ratio of amino acids relative to lysine for 10-kg pigs. Their extrapolation of these ratios for 60- to 110-kg pigs suggests a much higher digestible estimate of require- ments (percentage of lysine) for threonine (70), total sulfur amino acids (70), and tryptophan (20). That was due to an increased demand for maintenance relative to growth in the finishing pig compared to the young, rapidly growing pig (Chung and Baker, 1992). Although suggested ratios are much higher than the ones used in our experiment and adherence to them would invalidate the common industry replacement of 45 kg of soybean meal with 1.36 kg of L-lysine-HC1 and 48.64 kg of grain established by Baker et al. (1975), the lower ratios used in our experiment did not adversely affect performance. In fact, our recults tend to dispute these suggested higher estimates of threonine, tryptophan, and total sulfur amino acids. We failed to observe a consistent improvement in growth performance or carcass characteristics between pigs fed ideal protein dieta and those fed intact protein diets (formulated to the same lysine level) that would have contained greater total dietary percentages of these amino acids. In addition, threonine, methionine, and tryptophan levels used in our diets met or exceeded those found by Zimmerman (1987), Chung et al, (1989), and Burgoon et al. (1992), respectively, to maximize growth performance, However, Zimmer- man (1987) did find increasing longissimus muscle area and percentage of muscle through 48% dietary threonine. Recontly, Chung and Baker (1992) found improved pig performance compared to that with ratios suggested by NRC (1988) and Wang and Fuller (1989) only when 10-kg pigs were severely restricted isre LOPEZ jn amino acid intake. Clearly, further research with 50- to 110-kg pigs is necessary to define the optimum ratio of amino acids relative to lysine. Tn conclusion, low-protein, amino-acid-fortified diets may be efficiently utilized by the finishing pig fed to appetite. However, the interactive effects between dietary lysine and emino acid source observed for some carcass criteria may suggest a different ratio of amino acids relative to lysine to maximize carcass Teanness compared with growth rate. The future application of euch diets will be evaluated on an economic basis. The potential benefits of minimizing excess amino acids by use of an ideal protein may not ‘be great enough to improve pig performance. However, factors such as growth rate and lean accretion, feed intake, environmental temperature, and sex may | influence requirements to such an extent that the use | of one definitive ideal protein is impractical. Implications ‘The average daily gain and feed intake of gilts fed in a hot diurnal environment were influenced more by temperature than by dietary lysine or source of amino | acids. 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